Greek Spinach-Cheese Rolls the Editors of Publications International, Ltd.
Greek Spinach-Cheese Rolls
Keep these savory rolls on hand for a quick pick-me-up or serve along side soup or salad.
Makes 15 rolls
|1||loaf (1 pound) frozen bread dough|
|1||package (10 ounces) frozen chopped spinach, thawed and squeezed dry|
|3/4||cup (3 ounces) crumbled feta cheese|
|1/2||cup (2 ounces) shredded reduced-fat Monterey Jack cheese|
|4||green onions, thinly sliced|
|1||teaspoon dried dill weed|
|1/2||teaspoon garlic powder|
|1/2||teaspoon black pepper|
- Thaw bread dough according to package directions. Spray 15 muffin cups with nonstick cooking spray; set aside. Roll out dough on lightly floured surface to 15X9-inch rectangle. (If dough is springy and difficult to roll, cover with plastic wrap and let rest 5 minutes to relax.) Position dough so long edge runs parallel to edge of work surface.
- Combine spinach, cheeses, green onions, dill weed, garlic powder and pepper in large bowl; mix well.
- Sprinkle spinach mixture evenly over dough to within 1 inch of long edges. Starting at long edge, roll up snugly, pinching seam closed. Place seam side down; cut roll with serrated knife into 1-inch-wide slices. Place slices, cut sides up, in prepared muffin cups. Cover with plastic wrap; let stand 30 minutes in warm place until rolls are slightly puffy.
- Preheat oven to 375°F. Bake 20 to 25 minutes or until golden. Serve warm or at room temperature. Rolls can be stored in refrigerator in airtight container up to 2 days. Garnish, if desired.
|Serving Size:||1 roll|
|Calories from Fat||24 %|
|Total Fat||3 g|
|Saturated Fat||2 g|
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